Grilled Pork Tenderloin & Apricot Salad

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This grilled pork dish offers a triple hit of the fruit with an apricot preserve glaze for the tenderloin plus a grilled apricot and watercress salad with an apricot-spiked vinaigrette. Serve with a chilled Chardonnay, which will harmonize beautifully with the smoky-sweetness of grilled apricots.

photographer:
Ken Burris
Ingredients

Total Time: 40 minutes

1 pound pork tenderloin, trimmed

1/2 teaspoon salt, divided

1/4 teaspoon freshly ground pepper, plus more to taste

3 tablespoons apricot preserves, divided

4 ripe but firm fresh apricots or nectarines, halved and pitted

2 tablespoons white-wine vinegar

2 tablespoons minced shallot

2 tablespoons canola oil

1 4- to 5-ounce bag watercress, or baby arugula (about 8 cups)

Directions

4 servings

Preheat grill to high.

Sprinkle pork with 1/4 teaspoon salt and pepper. Oil the grill rack (see Tip). Grill the pork, turning occasionally, for 10 minutes. Brush the pork with 2 tablespoons preserves and continue grilling until an instant-read thermometer inserted into the thickest part registers 145°F, 2 to 5 minutes more. Grill apricot (or nectarine) halves on the coolest part of the grill, turning occasionally, until tender and marked, about 4 minutes. Transfer the pork and apricots to a clean cutting board and let rest for 5 minutes.

Meanwhile, whisk the remaining 1 tablespoon preserves, vinegar, shallot, oil, 1/4 teaspoon salt and pepper to taste in a large bowl. Cut the fruit into wedges and add to the dressing along with watercress (or arugula); toss to coat. Thinly slice the pork. Serve the salad with the sliced pork.

Nutritional Facts

Servings

4

Per serving

Calories

247

Carbohydrates

15g

Fat

10g

Saturated Fat

1g

Monounsaturated Fat

5g

Protein

25g

Cholesterol

74mg

Dietary Fiber

1g

Potassium

653mg

Sodium

363mg

Added Sugars

Exchanges

1 fruit

3 lean meat

1 1/2 fat

Carbohydrate Servings

1

Selenium (47% daily value)

Vitamin A (40% dv)

Vitamin C (30% dv)

Potassium (18% dv)

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